Christian Hermsdorf's Gnocchi
- Russet potatoes
- Slightly beaten eggs
- Parmesan cheese
1Boil the unpeeled, whole potatoes until a fork inserted into the potatoes comes out easily. Drain and let cool slightly.
2When the potatoes are cool enough to handle but still warm, peel them, then run them through a ricer.
3On a lightly floured surface, form the riced potatoes into a mound. Add the remaining ingredients plus just enough flour to get the dough slightly tacky and crumbly. Mix the dough with your hands just until it binds.
4Form the dough into long, 1/2-inch-wide strands, then cut the strands into pieces.
5Add the gnocchi to a pot of gently simmering water; work in batches. You’ll know the gnocchi are done when they start to float.
6Shock the gnocchi in an ice bath to stop the cooking process, then place them on a serving dish.
7Serve with a simple sauce like brown butter and sage.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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